Potatoes Euphoria
Source of Recipe
Monica from RealFood4RealPeople
List of Ingredients
4 scallions -- finely chopped
1 tsp salt
1/4 tsp black pepper
8 medium Yukon Gold potatoes -- scrubbed and sliced
12 ounces cream cheese -- cubed
Recipe
In well-buttered slow-cooker, layer one fourth of the sliced potatoes. Sprinkle with about 1/4 tsp of salt and pepper, and top with one third of the cheese cubes and then one third of the scallions. Make a second layer of
potatoes, sprinkle with about 1/4 tsp of salt and pepper, and top with half the remaining cheese and scallions. Repeat with a third layer of potatoes, sprinkle with another 1/4 tsp of the salt and pepper, and top with the
remaining cheese and scallions. Make a final layer of potatoes and sprinkle with the remaining salt and pepper. Cover and slow-cook for 2 hours on high. Stir the potatoes to distribute the melting cheese, cover, and continue slow-cooking until potatoes are very tender - about 1 hour
longer. Stir the potatoes well to mash slightly, and serve immediately.
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